Instructions

1. Thinly slice the onion, garlic and chilli. Cut the mushrooms too, if they’re too big.Cut the tomatoes in half.
2. Remove the woody ends of the asparagus.
3. Heat some olive oil in a frying pan and gently sauté the onion, garlic and chilli until soft. Add the mushrooms, tomatoes and a squeeze of lemon juice, then put a lid on and cook over low heat for about 8 minutes. When the mushrooms have shrunk and released their liquid, add the asparagus and balsamic, season with salt and pepper, then cook for 3 more minutes.
4. Turn up the heat and slightly caramelize the vegetables. Add more balsamic, if needed. Stir in some herbs, put a lid on and rest.
5. Meanwhile heat a pan of water. When boiling, add the gnocchi. When they float to the surface (in about 2 minutes), remove them with a slotted spoon.
6. Toss the gnocchi with the mushroom mixture and serve, garnished with mint leaves.